HACCP原理在出口肉类生产企业新冠肺炎疫情防控中的应用与实践

Application and Practice of HACCP Principle in the Prevention and Control of COVID-19 Epidemic in Export Meat Production Enterprises

自新冠肺炎疫情发生以来,国外多家食品(特别是肉类、水产)加工厂因为员工大面积爆发疫情而暂停生产甚至永久性关闭。我国多次在进口冷链食品或其外包装上检出新冠肺炎病毒核酸阳性。冷链食品生产加工企业多为人员密集的低温封闭环境,存在较大的病毒传播风险。本研究以出口冷冻禽肉企业为例,运用危害分析和关键控制点(Hazard Analysis Critical Control Point,HACCP)七大原理,在不改变原有体系框架的基础上,将危害分析前伸后延,确定从业人员免受感染和产品免受污染的关键控制点及关键限值,对原有的卫生标准操作程序(Sanitation Standard Operating Procedure,SSOP)和标准作业程序(Standard Operation Procedure,SOP)进行修订和优化,将疫情预防控制措施纳入企业食品安全管理体系中。该研究可实现从源头上确保冷链食品从业人员安全,降低新冠肺炎病毒通过冷链食品传播的风险。

Since the outbreak of the COVID-19 epidemic,many foreign food(especially meat and aquatic products)factories have suspended or even permanently closed due to a large-scale outbreak of the epidemic among workers.China has repeatedly tested positive for coronavirus on imported cold chain food or its outer packaging.Cold chain food factories are mostly staff-intensive enclosed environments with low temperature which pose a greater risk of virus transmission.This study takes the export of frozen poultry meat as an example,using the seven principles of HACCP.On the basis of not changing the original system framework,expand the scope of hazard analysis,and determine the key control points and critical limits for employees to avoid infection and products from pollution.The original SSOP and SOP were revised and optimized,and epidemic prevention and control measures were incorporated into the company's food safety management system.This research can ensure the safety of cold chain food workers from the source and reduce the risk of the new crown pneumonia virus spreading through cold chain food.